If you’re anything like me and crave that perfect golden crunch with a hint of herbal aroma, you’re going to adore this Crispy Rosemary Roast Potatoes Recipe. It’s the kind of dish that just makes any meal feel like a cozy celebration. Whether it’s a holiday feast or a simple family dinner, these roasties have a magical way of stealing the show. Trust me, once you try these crispy, fragrant potatoes, you’ll be hooked!
Why You’ll Love This Recipe
- Ultimate Crunch: The polenta coating creates an unbeatable crispy crust that stays crunchy even after cooling down.
- Herb-Infused Aroma: Fresh rosemary infuses the potatoes with a fragrant, earthy flavor that elevates any roast.
- Perfectly Fluffy Inside: Parboiling and shaking the potatoes rough up their edges for a soft, fluffy center that contrasts with the crisp exterior.
- Versatile and Crowd-Pleasing: These potatoes are the ideal side for holiday dinners or a simple weeknight treat—my family goes crazy for them every time!
Ingredients You’ll Need
This Crispy Rosemary Roast Potatoes Recipe keeps ingredients simple but packs a serious punch. The secret lies in the balance of fats, herbs, and a little polenta for that crunch. When shopping, choose good-quality potatoes and fresh rosemary—you’ll taste the difference.
- Goose or duck fat: This fat adds an incredible depth of flavor and crispiness—if you can’t find it, high-quality olive oil works, but I recommend fat for ultimate results.
- Maris Piper or Yukon Gold potatoes: These varieties hold their shape beautifully and have the perfect texture for roasting.
- Polenta (yellow cornmeal): This is the secret ingredient that creates an extra crunchy coating on the potatoes.
- Fresh rosemary: Finely chopped rosemary offers a fresh, piney aroma that complements the rich fat perfectly.
- Kosher salt: Essential for seasoning both the parboiling water and the potatoes themselves.
- Freshly ground black pepper: Adds just the right amount of subtle heat.
- Olive oil: Helps the polenta and rosemary mixture stick to the potatoes and adds a touch of richness.
- Extra rosemary sprigs: For tossing in with the potatoes during roasting to intensify flavor.
Variations
I love that this Crispy Rosemary Roast Potatoes Recipe is flexible enough to make your own. Sometimes I like to add a little garlic for a garlicky kick or swap in thyme instead of rosemary for a different herb twist—feel free to experiment!
- Garlic addition: Toss in a few crushed garlic cloves with the potatoes while roasting—my family adores the subtle roasted garlic flavor.
- Herb swap: Try sage or thyme in place of rosemary if you want a new flavor profile; each herb brings its unique aromatic warmth.
- Diet-friendly tweaks: Use olive oil instead of duck fat for a vegetarian option—while not as crispy, the potatoes still come out delicious.
- Spicy twist: Sprinkle a pinch of smoked paprika or chili flakes to add some heat; I tried this once, and it became an instant favorite.
How to Make Crispy Rosemary Roast Potatoes Recipe
Step 1: Prep your potatoes like a pro
Start by peeling your potatoes and cutting them into large, even chunks—around 2 to 3 inches is perfect. Rinsing them well helps remove extra starch, which can prevent sticking. Parboil the potatoes in salted, freshly boiled water for 8-12 minutes. Keep an eye—they should be just tender enough to pierce with a knife but still firm overall. Drain and let them sit for 3-4 minutes to steam dry. This step is critical because it helps the potatoes fluff up on the outside once you shake them later on.
Step 2: Rough ’em up and coat ’em well
Once drained, return the potatoes to the pan and give them a gentle shake to roughen the edges—this rough surface is where the magic happens. Meanwhile, mix your polenta with finely chopped rosemary, salt, and pepper. Toss the roughened potatoes with olive oil and this polenta mixture until everything is evenly coated. You’ll notice the polenta sticks to the surface and promises that satisfying crunch once roasted.
Step 3: Heat the fat and roast to perfection
Here’s a trick I learned early on: preheat the goose or duck fat in your roasting pan in the oven at 200°C (400°F) until it’s nice and hot—this helps seal the potatoes’ edges right away when you add them. Gently toss the potatoes in the hot fat until every piece is coated. Add some extra rosemary sprigs for good measure—they’ll roast alongside and infuse the potatoes with even more herbal richness. Roast for 55-75 minutes, turning and basting halfway through to ensure even crispiness. Keep an eye on them and don’t be shy about turning—they’ll thank you by coming out perfectly crispy and golden.
Pro Tips for Making Crispy Rosemary Roast Potatoes Recipe
- Use the Right Potato: I always reach for Maris Piper or Yukon Gold—they hold their shape beautifully and create that fluffy inside we’re aiming for.
- Don’t Skip Shaking: Giving the potatoes a good shake roughs them up perfectly, which is key for locking in crispiness with that polenta coating.
- Hot Fat First: Heating your fat in the pan before adding potatoes seals the outsides quickly, helping your roasties turn golden and crispy instead of soggy.
- Keep ‘Em Turning: Turning and basting halfway through roasting means every side gets that sought-after crunch and beautiful color.
How to Serve Crispy Rosemary Roast Potatoes Recipe
Garnishes
I like to add a sprinkle of flaky sea salt right after the potatoes come out of the oven—it really lifts the flavor. Sometimes I toss fresh rosemary leaves on top for an extra burst of herbal scent, and a drizzle of good-quality olive oil adds that lovely sheen.
Side Dishes
This Crispy Rosemary Roast Potatoes Recipe shines alongside classic roast chicken or beef. I often pair it with roasted vegetables like carrots and parsnips or a fresh green salad to balance out the richness. For festive meals, it pairs beautifully with gravy and Yorkshire puddings.
Creative Ways to Present
For special occasions, I love serving these roast potatoes in a rustic cast-iron skillet right from the oven—it keeps them warm and makes a great centerpiece. You can also sprinkle some toasted pine nuts or Parmesan cheese on top for an unexpected twist that impresses guests.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (they don’t usually last long in my house!), store them in an airtight container in the fridge for up to 3 days. The potatoes stay surprisingly good and can easily be revived for later meals.
Freezing
Freeze leftover roast potatoes flat on a baking sheet first, then transfer to a freezer bag to avoid clumping. While they lose a bit of crispness after freezing, they’re still delicious when reheated and make great quick side dishes.
Reheating
To bring back that crispiness, reheat your leftover rosemary roast potatoes in a hot oven at 200°C (400°F) for about 10-15 minutes rather than microwaving. This helps restore the crunch and warmth without turning them soggy.
FAQs
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Can I make this Crispy Rosemary Roast Potatoes Recipe without duck or goose fat?
Absolutely! While duck or goose fat gives the crispiest, most flavorful potatoes, you can substitute with olive oil or a high-smoke-point oil like sunflower oil. The texture might be slightly less crispy, but they’ll still be delicious.
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Why is polenta used in this recipe?
Polenta acts like a crunchy coating when roasted, creating a wonderful crispy outer layer without the heaviness of flour or breadcrumbs. It’s what sets this recipe apart and gives the potatoes that addictive texture.
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How do I know when the potatoes are done roasting?
They should be golden brown and crispy on the outside with a fluffy interior. You can test by inserting a fork or skewer; the potato should feel soft inside. Roasting time varies depending on oven temperature, so keep an eye from 55 to 75 minutes.
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Can I prepare these potatoes ahead of time?
You can parboil, shake, and toss them with seasoning up to a day before roasting. Store them in the fridge and roast when you’re ready. This saves time on busy days and still ensures crispiness.
Final Thoughts
I absolutely love how this Crispy Rosemary Roast Potatoes Recipe turns out every single time. It’s become a go-to in my kitchen because it’s reliable, simple, and tastes like you’ve spent hours fussing over it. I’m sharing this with you like I would a favorite secret—because these potatoes really do make any meal feel that little bit more special. Give them a try, and I promise, they’ll be the side dish you never want to skip!
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Crispy Rosemary Roast Potatoes Recipe
- Prep Time: 20 min
- Cook Time: 75 min
- Total Time: 95 min
- Yield: 8 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Description
Crispy and flavorful Rosemary Roast Potatoes cooked with rich goose or duck fat and coated in a fragrant rosemary and polenta mixture, making a perfect golden side dish for any roast dinner, especially suited for festive occasions like Thanksgiving and Christmas.
Ingredients
Roast Potatoes
- 4 tablespoons goose or duck fat
- 3 pounds Maris Piper potatoes (or Yukon Gold), peeled and cut into large pieces (2-3 inches)
- ¼ cup polenta (yellow cornmeal)
- 1-2 tablespoons finely chopped rosemary
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- Extra rosemary sprigs for garnish
Instructions
- Preheat oven and heat fat: Preheat your oven to 180°C/350°F if combining with other roasting or 200°C/400°F if roasting potatoes alone. Place the goose or duck fat into a large roasting tin and put it in the oven to heat until hot and melted.
- Prepare the potatoes: Peel the potatoes and cut into even large pieces (2-3 inches). Rinse and drain them well to remove excess starch.
- Parboil potatoes: Place potatoes in a large saucepan and cover with freshly boiled salted water. Parboil for 8-12 minutes, checking with a knife; the potatoes should be tender but still firm in the center.
- Drain and steam: Drain the potatoes and return them to the pan. Let them steam for 3-4 minutes to dry out and become fluffy on the surface.
- Rough up the potatoes: Gently shake the potatoes in the pan to fluff up the edges, which helps create a crispy crust.
- Mix seasoning: In a small bowl, combine polenta, chopped rosemary, kosher salt, and black pepper.
- Toss potatoes: Drizzle olive oil over the potatoes and then toss them with the polenta and rosemary mixture until well coated.
- Roast potatoes: Carefully remove the hot fat tray from the oven and add the coated potatoes. Toss gently to coat evenly in the fat, adding extra rosemary sprigs as desired.
- Bake and baste: Roast the potatoes for 55-75 minutes depending on the oven temperature (55-65 mins at 200°C/400°F or 65-75 mins at 180°C/350°F). Turn the potatoes halfway through and baste with the fat for even crisping.
- Serve: Once golden and crispy, serve the rosemary roast potatoes immediately for best texture and flavor.
Notes
- Using goose or duck fat results in extra crispy and flavorful potatoes, but you can substitute with quality olive oil if preferred.
- Parboiling is key to getting fluffy interiors and crispy exteriors—don’t skip this step.
- Adjust the roasting temperature and time depending on whether you’re roasting potatoes alone or alongside other dishes.
- Extra rosemary sprigs infused during roasting add wonderful aroma and flavor.
- These roast potatoes are ideal for festive meals such as Thanksgiving and Christmas but are great any time of year.
Nutrition
- Serving Size: 1 serving
- Calories: 178 kcal
- Sugar: 2 g
- Sodium: 173.1 mg
- Fat: 6.6 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 4.1 g
- Trans Fat: 0 g
- Carbohydrates: 27.7 g
- Fiber: 4.3 g
- Protein: 3 g
- Cholesterol: 6.4 mg
